Recipe Red Mullet Marinated with Grapes and Figs
For lovers of red mullet, here are several different ways of preparing it: grilled in white garlic soup, marinated...
There are thousands of ways to prepare red mullet, and they are all delicious.
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Method
Make the white garlic soup first.
To do so, peel 1 clove of garlic and place in the blender together with the bread soaked in water, the sherry vinegar, macadamia nuts, oil and a pinch of salt.
Blend well, removing all lumps.
Strain and set aside.
De-scale the red mullet and carefully cut away the loins.
Place them in a bowl with a little fresh rosemary and a clove of garlic and cover in oil.
After 15 minutes, remove and sear over a medium-high heat, with a little oil, on the skin side.
Leave them to cool and cut into three or four equal cuts.
Sauté the finely chopped garlic clove, pepper, carrot and courgette until soft and golden brown. Then add the rye bread, diced, sauté and season.
Leave for 5 minutes and remove form the heat to plate.
Slice the grapes and dice the peeled fig.
FINISHING THE DISH:
Place three rows of breadcrumbs on a rectangular dish. On one of the rows place the sliced grapes, diced fig and the red mullet pieces, some rosemary flowers and salmon and herring roe.
Drizzle the white garlic soup between the rows with a little fleur de sel and some drops of extra virgin olive oil.
TIPS FROM THE CHEF:
- Red mullet can be substituted for herring, sardines...
- This is a summery dish: fresh, smooth, tasty.
- It is best to get all the different ingredients on the spoon with the white garlic soup: every mouthful is different to the last because it has lots of different layers.